Snake Gourd Short

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Snake gourd, is a tropical vine that produces long, slender fruits with a distinctive, ridged appearance reminiscent of a snake's skin. The gourd is typically green with white stripes and can grow up to 60-90 centimeters in length. The flesh of the fruit is tender and mildly flavored, making it a popular ingredient in various Asian cuisines. Snake gourd is valued for its versatility and can be used in stir-fries, curries, and soups. The plant is a vigorous climber, often grown on trellises or supports, and is known for its high yield and ease of cultivation in warm climates. Its vines are also appreciated for their lush, green foliage and ability to provide shade in garden settings.

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Water Needs: Short ridge gourd requires consistent moisture. Water regularly to keep the soil evenly moist, particularly during dry periods, but avoid overwatering to prevent waterlogging.

Sunlight Needs: Full sun (6-8 hours of direct sunlight daily). Short ridge gourd thrives in warm, sunny conditions essential for its growth and fruit development.

Time to Germinate: 7-14 days.

Seed Soaking: Soaking seeds overnight can enhance germination rates but is not strictly necessary.

Tray/Pot Recommendations: Start seeds in seed trays or small pots with good drainage. Once seedlings are large enough to handle, transplant them into larger pots or directly into the garden. Provide a trellis or support for climbing.

Space Requirements: Space plants 30-45 centimeters apart. Ensure there is adequate support for the vines to climb and spread.

Temperature Requirements: Short ridge gourd grows best in warm temperatures between 20-35°C. It is a tropical plant and requires consistently warm conditions for optimal growth.

Best Growing Season: In Thailand, short ridge gourd can be grown year-round. Planting during the cooler months (from October to February) may support better growth and yield.

Time to Harvest: 60-90 days. Harvest the fruits when they are young and tender for the best flavor and texture. Overripe fruits become fibrous and less suitable for culinary use.

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